EFFECT OF PROCESSING METHOD AND STORAGE TIME ON THE NUTRIENT COMPOSITION OF FIDDLEHEAD GREENS

被引：15

作者：

BUSHWAY, AA

SERREZE, DV

MCGANN, DF

TRUE, RH

WORK, TM

BUSHWAY, RJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10508.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1491 / &

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